Macadamia Nut Shortbread
Chocolate dipped Macadamia Nut Shortbread also known as, Hawaiian shortbread cookies, are made with ground macadamia nuts. These simple slice and bake cookies are buttery, crisp, light and melt-in-your-mouth tender!
INGREDIENTS
- ⅔ Cup (85g | 3oz) Finely Ground Macadamia Nuts
- ¾ Cup (170g | 12 tablespoons) Salted Butter very soft (see note below)
- ½ Cup (57g) Powdered Sugar
- ½ Teaspoon Vanilla Extract or Paste
- 1 ⅔ Cup (200g) All-Purpose Flour
- 4 Ounces (113g) Chocolate Bar melted
Instructions
- Ground Macadamia Nuts - In a food processor or grinder, finely pulse the macadamia nuts, then set aside.⅔ Cup (85g | 3oz) Finely Ground Macadamia Nuts
- Cream Butter & Sugar - In a large mixing bowl, whisk together softened butter, powdered sugar and vanilla extract until light and fluffy. You can use a stand mixer fitted with the paddle attachment or a hand-held mixer.¾ Cup (170g | 12 tablespoons) Salted Butter½ Cup (57g) Powdered Sugar½ Teaspoon Vanilla Extract or Paste
- Combine Flour - In 2 additions, sift in the flour and mix just until combined. The mixture will look crumbly, which is normal.1 ⅔ Cup (200g) All-Purpose Flour
- Add Macadamia Nuts - Then mix in the finely ground macadamia nuts until combined. The mixture should clump together and be soft and a bit sticky.
- Shape & Chill - Roughly shape the dough into a brick about 7 inches long, by 3 inches wide and 1 inch tall (18 x 7.6 x 2.5 cm). Wrap the the dough in plastic wrap and chill for at least 30 minutes or up to 3 days in the fridge.
- Preheat Oven & Prep Pans - When you are ready to bake, set a rack in the center of the oven and preheat it to 350ºF (180ºC). Then line 2 large baking sheets with parchment paper.
- Slice - Using a sharp knife, cut into ¼ inch (6.3mm) thick slices. I was able to cut 33 cookies. The quantity will vary on how thick or thin your slices are.
- Freeze - Place cookies at least 1 inch apart on your prepared baking sheets and freeze for at least 2o minutes before baking.
- Bake & Cool - Bake one tray at a time for 10 to 13 minutes, rotating the pan halfway through. Shortbread cookies are ready when the edges start to become golden brown. I baked mine for 11 minutes, but you can go longer for crisper cookies. Let cookies sit on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
- Melt Chocolate - Finely chop your chocolate and transfer to a heatproof bowl. Place the bowl over a small pot of simmering water, making sure the bottom of the bowl doesn't touch the water and heat until the chocolate is completely melted. I recommend transferring the melted chocolate into a short and narrow jar or glass to make it easier to dip the cookies.4 Ounces (113g) Chocolate Bar
- Dip - When the cookies are completely cooled, dip the corners of your cookies into melted chocolate. Let the excess chocolate drip off and then place the cookies on a baking sheet or wire rack lined with parchment paper. Once the chocolate is set, serve and enjoy!
Notes
Butter - If you're using unsalted butter, add ¼ teaspoon of fine salt to the cookie dough.
Storage - Cookies can be stored in an airtight container on the the counter for about 1 week.
Dipped Cookies - To help the chocolate set quicker, you can place them in the fridge for 15 to 20 minutes.
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